If You Need a Simple, No Nonesense Chocolate Chip Cookie Recipe, This is It

This chocolate chip cookie recipe is perfect because there is no mixing machines necessary, no chilling overnight, and the cookies turn out amazing every time.

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FRIENDS! They’re here! The *BEST* Vegan Chocolate Chip Cookies — the cookies that won @ervc.fit’s heart 😂⁣ ⁣ I remember almost exactly 2 years ago I made a batch of cookies using the basic knowledge I had and veganized it to see how it would turn out and they ended up looking okay so I gave them to him. He’s been asking for them ever since but I never wrote down the recipe sooooo for his birthday I spent 3 days!!! Over 9 batches!! Trying to remake them and finally the 10th batch was the one 😭!! Thick, chewy and perfectly crisp edges with puddles and studs of chocolate. ⁣ ⁣ Along the way I picked up on some tips and tricks to baking the perfect batch of vegan chocolate chip cookies and have shared all of it on the blog from baking times, temperatures, the height of the cookie dough and the colour of your cookie sheets. I had over 10 of you guys test this recipe out with great reviews so I hope you try them too ❤️ ⁣ ⁣ Oh, AND WAIT!! That’s not all. This post gets even better because today I’ve teamed up with some of my friends here to bring you guys some MORE cookie recipes— perfect for the holidays! We got: cinnamon roll cookies by @veggiekins, almond crescent cookies by @delight.fuel, almond butter blossoms by @megjosephson , chai snickerdoodles with walnuts by @plantandsprout and mint matcha cookies by @sugaredcoconut . Literally a cookie for every cookie lover . Head over to their accounts for the recipes and set your weekend baking plans! We hope you enjoy all the cookies 🍪😛

A post shared by lisa kitahara | vegan recipes🍡 (@okonomikitchen) on


  • 1 1/2 cups of all-purpose flour
  • 1 1/4 teaspoon of kosher salt
  • 3/4 teaspoon of baking soda
  • 3/4 cup of unsalted butter
  • 1 cup of packed dark brown sugar
  • 1/4 cup of white sugar
  • 1 egg plus 2 egg yolks
  • 2 teaspoons of vanilla extract
  • 6 oz of chopped bittersweet chocolate


  1. Take half a cup of butter and melt it over low heat, stirring often, until it turns a light brown color. Transfer that into a bowl, cut up the rest of the butter, and add that in as well.
  2. While the butter is melting, whisk together in a medium-sized bowl the flour, salt, and baking soda.
  3. Once the butter is melted, add in the brown and white sugar and whisk.
  4. Crack in the eggs and egg yolks and whisk for another 30 seconds, add in the vanilla, and whisk again.
  5. Pour in the dry ingredients and stir with a rubber spatula until it’s well combined, then add in the chocolate.
  6. If the dough still looks too runny, leave it at room temperature for 15-20 minutes.
  7. Then, take an ice cream scooper and scoop them out onto parchment-lined baking sheets. The dough should be able to hold its shapes even though it’s softer than normal dough.
  8. Bake at 375 F for 8-10 minutes, rotating the trays halfway through.
  9. Cool on baking sheets and enjoy!